Mixed Grill: Wood-Fired BBQ (Hawaiian Style) | Arteflame

Introduction

There is nothing quite like the aroma of shoyu and ginger hitting a hot grill to instantly transport you to a sun-drenched beach on Oahu. This Hawaiian Mixed Grill is a sensory masterpiece: sticky, charred edges on the beef, juicy chicken thighs, and the irresistible sweetness of fire-roasted pineapple. It captures the essence of a classic "plate lunch"—comforting, messy in the best way, and designed to bring the whole 'Ohana together. Whether you are hosting a summer luau or just craving sunshine on a plate, this dish delivers an aromatic experience that feels like a hug from the islands.

Why This Grill Platter Wins

What makes this recipe a staple in my home is the sheer harmony of flavors. The marinade balances salt, fat, acid, and heat perfectly, creating that addictive "umami" punch. Cooking this on the Arteflame flat top elevates the experience, allowing the meats to sear in their own juices without flare-ups, while the pineapple caramelizes right alongside them. It is the ultimate low-stress, high-reward feast that tastes like you spent all day cooking, even though the grill does the heavy lifting.

My Top Grilling Tips

• Patience is Key: Let the meat marinate for at least 12 hours. The sugars need time to tenderize the short ribs and deeply penetrate the chicken.
• Watch the Sugar: Because the marinade is rich in brown sugar, it can burn if the heat is too intense. Utilize the cooler outer zones of your grill to finish cooking the meat gently after getting that initial sear.

Easy Swaps

If you are cooking for a gluten-free crowd, simply swap the soy sauce for Tamari or liquid aminos. No short ribs? Thinly sliced pork belly or even succulent pork chops work beautifully with this glaze.

Ingredients

The Proteins and Produce

• 2 lbs Beef Short Ribs (Flanken style, cut across the bone, about 1/2 inch thick)
• 2 lbs Boneless, Skinless Chicken Thighs
• 1 fresh Pineapple, peeled, cored, and sliced into rings
• Green onions (scallions), chopped for garnish
• Toasted sesame seeds, for garnish

The Hawaiian Marinade

• 1 cup Soy sauce (or Tamari for gluten-free)
• 1 cup Water
• 3/4 cup Brown sugar, packed
• 1/4 cup Granulated sugar
• 1/4 cup Worcestershire sauce
• 3 tbsp Fresh ginger, grated
• 3 cloves Garlic, minced
• 1 tbsp Sesame oil
• 1 tsp Black pepper

Instructions

Step 1: Prepare the Marinade

1. In a large mixing bowl, combine the soy sauce, water, brown sugar, granulated sugar, Worcestershire sauce, grated ginger, minced garlic, sesame oil, and black pepper.
2. Whisk the mixture vigorously until both sugars have completely dissolved.
3. Reserve about 1/2 cup of this marinade to use as a glazing sauce later; store it in the refrigerator.

Step 2: Marinate the Meats

1. Place the beef short ribs and chicken thighs into separate large resealable plastic bags or glass dishes.
2. Divide the remaining marinade equally between the beef and the chicken. Massage the bags to ensure the meat is thoroughly coated.
3. Refrigerate and let marinate for at least 4 hours, though overnight (12-24 hours) is highly recommended for the deepest flavor penetration and tenderness.

Step 3: Fire Up the Arteflame

1. Start a wood fire in the center of your Arteflame grill. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer flat cooktop reaches medium-high searing temperature.
2. Lightly oil the cooktop surface with a high-heat oil (like grape seed or canola) to season it before placing the food.

Step 4: Grill the Chicken and Ribs

1. Remove the chicken and ribs from the marinade, shaking off excess liquid. Discard the used marinade.
2. Place the chicken thighs on the flat cooktop, slightly closer to the center heat. Cook for 5-7 minutes per side until they develop a deep brown crust and reach an internal temperature of 165°F.
3. Place the flanken-style short ribs on the cooktop. Because they are thin, they will cook quickly. Sear for about 2-3 minutes per side until charred and crispy on the edges.

Step 5: Grill the Pineapple and Glaze

1. While the meat finishes, place the pineapple rings on a medium-heat section of the cooktop. Grill for 2-3 minutes per side until beautiful grill marks appear and the sugars caramelize.
2. In the final minute of cooking, brush the reserved fresh marinade (the 1/2 cup you set aside in Step 1) over the meats and pineapple for a glossy, sticky finish.

Step 6: Garnish and Serve

1. Remove everything from the grill and arrange on a large serving platter.
2. Sprinkle generously with toasted sesame seeds and chopped green onions.
3. Serve immediately while piping hot.

Tips

Mastering the Hawaiian Mixed Grill on an Arteflame is all about heat management. Because the marinade has a high sugar content due to the brown sugar and pineapple juice, it can burn quickly if placed directly over the fiercest flames for too long. Utilize the heat zones of your flat top grill smartly; start the chicken near the center to get a good sear, then move it to the cooler outer edges to finish cooking through without charring the sugar excessively. For the short ribs, high heat is your friend—you want that fat to render quickly and the edges to crisp up, a texture locals call "ono" (delicious).

Additionally, do not skip the garnish. The fresh bite of green onions and the nutty crunch of toasted sesame seeds cut through the richness of the meat. If you have leftover marinade that was not in contact with raw meat, simmer it on the grill in a small cast-iron sauce pot until it thickens into a syrup. Drizzling this reduction over the final dish adds a concentrated burst of flavor that elevates the meal from a simple BBQ to a restaurant-quality experience.

Variations

While the classic beef and chicken combo is a staple of Hawaiian BBQ, this recipe is incredibly versatile and can be adapted to suit any palate. The sweet and savory marinade works wonders on almost any protein, allowing you to experiment with what you have on hand. You can easily transform this mixed grill into a seafood feast or a vegetarian delight without losing that authentic island profile. The beauty of the Arteflame is that you can cook these variations side-by-side without flavor contamination if you manage your grill space well. Here are a few popular twists on the classic recipe to keep things exciting:

• Spicy Hawaiian: Add 1-2 tablespoons of Gochujang (Korean chili paste) or Sriracha to the marinade for a fiery kick.
• Surf and Turf: Add large shrimp or prawns to the grill in the last 3 minutes of cooking; brush them with the glaze.
• The "Musubi" Twist: Slice a block of Spam into thick slabs and grill them alongside the pineapple for a true local favorite.
• Vegetarian Option: Use firm tofu slices or thick portobello mushrooms; press the tofu first to ensure it absorbs the marinade.
• Pork Loin: Substitute chicken thighs with thinly sliced pork loin or pork belly for a richer, fatty flavor profile.

Best pairings

To truly enjoy this Hawaiian Mixed Grill, you must serve it with the traditional accompaniments found on a classic "plate lunch." The main dish is heavy on savory and sweet flavors, so the sides should provide a neutral or creamy balance. The absolute non-negotiable pairing is Hawaiian macaroni salad. Unlike mainland pasta salads, this version is soft, creamy, tangy with mayonnaise, and usually includes grated carrots and onions. It provides a cooling contrast to the hot, grilled meat. Without it, the meal feels incomplete.

Another essential pairing is two scoops of sticky white rice. The rice acts as the perfect vehicle to soak up the extra teriyaki glaze and meat juices. For a beverage, nothing beats a tropical drink. A fresh Mai Tai, iced coconut water, or a chilled POG juice (Passion fruit, Orange, Guava) will cleanse the palate between bites. If you want to add some greens, a simple cabbage salad with a light sesame vinaigrette offers a nice crunch that cuts through the richness of the short ribs.

Conclusion

This Hawaiian Mixed Grill recipe is more than just a meal; it is a celebration of flavor, fire, and friendship. By utilizing the versatile cooking surface of the Arteflame, you achieve a depth of flavor—charred yet juicy, smoky yet sweet—that standard grilling methods often struggle to replicate. The combination of tender short ribs, succulent chicken, and caramelized pineapple creates a symphony of textures and tastes that is sure to become a regular request at your family gatherings.

We encourage you to embrace the "Aloha Spirit" when making this dish. Invite friends over, share the duties at the grill, and enjoy the process of cooking as much as the eating. Whether you stick to the traditional recipe or experiment with spicy variations and different proteins, the result is guaranteed to be delicious. So, fire up the grill, pour a cold drink, and enjoy a taste of the islands right in your own backyard.